Pizza Bianca with Whole Wheat Crust

I have to admit that I struggle with pizza dough and deciding which of the dozens and dozens of recipes really work.  There are a lot out there that claim to be fast or easy or capable of rising in the frig over night.  

The recipe from Smitten Kitchen could not be simpler to assemble and you don't need multiple bowls or any fancy tools.  I didn't even use a spoon to mix ... just my clean hands!

1 recipe of Smitten Kitchen's easy pizza dough (I substituted 1/2 cup of whole wheat flour for the AP flour)

basil, six to eight leaves (get it from the market!)

fresh mozzarella, four to six thin slices (plus a couple more for the cook to snack on; please don't buy the pre-shredded stuff.....)

extra virgin olive oil (I am using a great oil from California now ... look for it a Trader Joe's)

salt & pepper, to taste (I like Kosher or sea salt)

red pepper flakes (optional)
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Preheat oven to 450 degrees (or higher if thats possible & your oven won't explode).

Scatter some cornmeal (or flour) on a pizza stone if you have one (I, unfortunately, do not) or on a baking sheet.

Roll out the pizza dough onto the stone or sheet and layer on the basil and cheese.  Drizzle with olive oil and sprinkle the red pepper flakes, salt & pepper.

Bake for 10 minutes .... actually, I would pull it from the oven at 8.5 minutes if you want the cheese a little less melted.

And then let the good eating begin.